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Juicy steak with mushrooms and sauce on plate.
Russell's

Beef Tenderloin Roast with Caramelized Onions & Shiitake Mushrooms

Pairs Beautifully with 2018 WIT Cellars Cabernet Sauvignon
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 24 oz Beef Tenderloin Roast
  • 1 Walla Walla Sweet Onion Chopped
  • 1/4 c Shiitake Mushrooms
  • 3 cloves Garlic
  • 1 Bay Leaf
  • Black Peppercorn
  • 3 Sprigs Fresh Thyme
  • 1 c Red Wine Inexpensive
  • 32 oz Veal or Beef Stock
  • 2 tbsp Butter

Method
 

Beef Tenderloin Roast
  1. Preheat oven to 300 degrees.
  2. In an oven-safe pot, sear desired protein until browned on all sides.
  3. Add onion, garlic, bay leaf, peppercorn, thyme, and red wine.
  4. Cook fortwo minutes and then add the veal or beef stock. Cover with a lid orfoil and put in the oven for 45 minutes to an hour.
  5. Pull out of oven,rest meat on a tray and reduce braising liquid until nape (thick enoughto coat the back of a spoon without running off).
  6. Strain the liquid andwhisk in the butter.
Carmalized Onions & Shiitake Mushrooms
  1. Slice onion and sauté on medium/low heat until caramelized, aboutten minutes. Turn up the heat to a med/high and add the mushrooms.Sauté mushrooms for three minutes.
  2. Serve the sliced tenderloin on caramelized onions and shiitakemushrooms and top with veal or beef demi-glacé.